The last time I made this I thought the pistachio and raspberry flavours didn’t really come through. I told myself for the next attempt I will definitely amp up both these flavours, as it seems like a really promising combination.

A good friend asked me to make a cake for his wife’s birthday. His wife apparently likes a “cake with some crunch”. Haha. I guess he is referring to an entremet, with a feuilletine layer, covered with mousse. “And she … Continue reading →

It has been a while since my last carrot cake, and though I was in search of a nicer recipe, I just did not come across anything intriguing enough for me to want to give it another go. That is, … Continue reading →

I have been planning on a blackforest project for the longest time. In fact, the frozen cherries have been sitting in my freezer for more than 6 months! Somehow, every time I wanted to get down to it, another seemingly … Continue reading →

I love chocolate mousse. And to avoid not making enough mousse, I usually made more. Which was what happened last week. But that is never a problem. I freeze them in my faithful silicone domes. And the leftover mousse was … Continue reading →

I am a HUGE fan of The Great British Bake Off, and I mean, HUGE. I must have watched every season at least 3 times, and some episodes even more! In fact, it was one of the thing that got … Continue reading →

I have some chocolate and hazelnut Bavarian cream left over from the yule log I baked for Christmas, so I freeze them in these silicone domes. I managed to fill up three of them. Then I covered it with my … Continue reading →

This is basically the same cake as Chocolate and hazelnut Bavarian cream with chocolate feuilletine crunch, I just thought it needed a shorter name. Anyway, I am super pleased with this attempt as I have finally discovered the technique for coloured … Continue reading →

September, October and November are crazy full with birthdays! And another good friend’s birthday finally convinced me to dig out my convex triangle cake ring. This cake uses the exact same recipe as the mini heart-shaped ones. In fact, one … Continue reading →